Blackberry Swirl Frozen Pie

Blackberry Swirl Frozen Pie

Miz Helen's Kitchen

Ingredients

For The Crust

1-3/4 cups graham cracker crumbs

1/2 cup sugar

dash salt

6 to 8 tablespoons butter, melted

Cooking oil spray

For The Filling

1 (8 ounce) block cream cheese, softened

1 ( 14 ounce) can sweetened condensed milk

juice from 1 lemon

zest from 1 lemon

3/4 cup heavy whipping cream

2 tablespoons sugar

Directions

For The Crust

Stir together in a medium mixing bowl, graham cracker crumbs, sugar, and salt.

Slowly add the melted butter to the cracker crumb mixture.

Mix until the mixture is completely moistened.

Spray a 9 inch pie plate that is freezer safe with cooking spray.

Press the graham cracker mixture into the sprayed pie plate until it forms a crust.

Bake in a 350 degree oven for 10 minutes.

Let the pie crust cool completely.

For The Filling:

In a large mixing bowl, beat the cream cheese until it is smooth.

Gradually add the sweetened condensed milk and mix until smooth.

Add the lemon juice and lemon zest and mix well.

In a separate mixing bowl, beat the cream and sugar until the whipping cream forms stiff peaks.

Fold the whipped cream into the milk and cheese mixture.

Pour the filling mix into the cooled crust.

With a spoon, swirl the blackberry jam into the pie filling.

Place the pie into the refrigerator for 1 hour, then freeze uncovered for at least 4 hours before serving.

Thaw for 10 minutes before serving.

Recipe Tip:

Can be covered and frozen for up to 1 month.